Double-Chocolate Chip “Cupcake” Muffins

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I struggled with this one, I mean really struggled. When tasting recipes, I am usually really good and will just wrap up one muffin and nibble at it throughout the day. Well, let me tell you, dear reader/budding chef, I could not get enough of these. I had a bite and put it down. Then had another bite, then put it down. Then popped them all in a pan, paced up and down the kitchen trying hard to focus on the next recipe, went back into the cupboard, unwrapped the muffin and polished it off in two bites. But that was not enough… in a blink of an eye all that was left of a second muffin was its chocolaty paper liner scrumpled up into a ball.

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Directions

Preheat the oven to 400°F, with the middle rack at the ready. Line a muffin pan with 12 paper liners.

Place the flours, chocolate chips, cocoa powder, baking powder and baking soda in a large bowl and make a well in the center. Beat the egg and egg whites briefly in another large bowl, and then beat in the milk, yogurt, maple syrup and oil until smooth and well combined. Mix this wet mixture into the dry ingredients with as few stirs as possible to give a wet, sloppy mixture.

Pouring the mixture from a pitcher or using two spoons (or I like to use a mechanical ice-cream scoop), divide the mixture among the 12 cups. Pop the muffins in the oven to cook for about 20 minutes or until a skewer inserted into the middle of one of the muffins comes out clean and the cupcakes feel spongy to the touch.

Remove from the oven and once cool enough to handle, transfer them onto a wire rack to cool completely (although these are most delicious eaten warm).

Cook's Note

From A Lighter Way to Bake by Lorraine Pascale. Copyright 2014 Lorraine Pascale. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.